This meat-and-pasta one-dish meal is a
surefire family pleaser. It also does double-duty in that you
have one casserole to eat and one to freeze for later. Serve
with a green salad and warm bread.
Garden Pasta Casserole
- 1 pound dried penne pasta
1 pound lean ground beef
1 small onion, chopped
2 (15-ounce) containers BUITONI® Garden Vegetable Sauce
1/3 cup water
1 1/2 cups shredded Monterey Jack cheese - divided use
- Preheat oven to 350°F (175°C).
Prepare pasta according to package directions; drain. Return
to pan. Cook and stir beef and onion in large skillet over medium-high
heat for 5 minutes or until beef is brown. Add sauce and water.
Cook and stir for 4 to 5 minutes or until bubbly.
- Stir sauce into pasta. Transfer half of
mixture to each of two ungreased 2-quart baking dishes or casseroles.
Sprinkle each with half of the cheese. Cover one baking dish
or casserole with plastic wrap, then overwrap with foil. Label
and freeze up to 2 months. Cover remaining dish with foil (or
casserole with its lid). Bake for 25 to 30 minutes or until heated
through.
Makes 4 servings.
To Bake Frozen Casserole: Place casserole
in refrigerator overnight. Preheat oven to 350°F (175°C).
Remove plastic wrap; recover with foil or casserole lid. Bake
for 70 minutes or until heated through.
Recipe and photograph are the property
of Nestlé® and Meals.com, used with permission.
